Bucatini alla carbonara, my first try. I'll give it a 6 or 7!

I was a little nervous about not overcooking the egg and I should've added some pasta water. The sauce is a little too tight.

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I think choosing your temp is all about how you're going to finish it.

I've been doing 133-135 for 60 or 90 minutes on most stuff but I finish in a very very hot cast-iron pan with butter for about 1 minute a side. I'm a "medium" guy though. I know, I know.
If you're giving it a bath and then expecting to grill it for more than a minute or two then it's definitely going to be a brick. hit it with a blowtorch instead!

Fried chicken thighs, for Vash...

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Haha

Toast, Ricotta, shaved blanched Brussels sprouts, toasted almonds, balsamic glaze

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Ate my bacon when the electricity went out. Because it's bacon! Shared some hanger steaks with neighbors. Had to cook white rice old school on the stove top. My new favorite cut of beef. By a long shot. Then I dipped into my earthquake stash of food.

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From the Grill
 

Burger (cheese version), Chips Miss Vickie (jalapeño) and Red Wine (Shiraz)

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I made a batch of fettucine alla carbonara tonight (I know, it's sacrilegious to not use spaghetti...) and I remembered your comments from a week or two ago, so I decided to take a few minutes and give you some advice on this.

You don't have to fear overcooking the egg, if you prepare it in the way the Italians do. Get a large bowl to mix the cooked pasta in (warm it a little if you want, or don't) and put your beaten eggs in there, along with the pecorino and parmesan cheeses. Grind some cracked pepper into the bowl and mix all this up thoroughly. When the pasta is done, transfer it from the pot to the bowl with a pasta ladle. Mix the hell out of the pasta until the cheese is all melted, add the meat (pancetta, bacon, whatever) and mix it in, then serve it immediately.

If you use enough cheese and there's enough rendered fat from the meat, you should end up with a pretty creamy sauce. There will be a little pasta water in there too, as the pasta won't be as perfectly drained when you transfer it as it would be if you drained it in a colander. Don't ever mix the pasta and the sauce ingredients in the pan you cooked the meat in. Too much heat in the pan; the pasta has plenty of residual heat to do the job.

Buon appetito, baby...

JR

Snowy BBQ
 

While one can live on Bread, Cheese & Wine, adding Steak & Beans is good.

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Hot pot!

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maybe my second favorite meal of all time Lee!!

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Fideua. Spanish dish made in the same pan as a paella, but instead of rice you use small thin noodles, fish stock, shell fish, cod loin, or any other white fish, mussels, and clams. That's home made aioli in the small glass bowl. My aunt in Spain taught us how to make it.

^^^ Wow!! That looks incredibly good.

My girlfriend's mom owned a small restaurant in Vietnam. She's been cooking since she was about 10.

If hot pot is your 2nd favorite, what's the first?

sweet..you lucky bestege.

ask her about my #1 meal.."Bo 7 Mon" SEVEN COURSE BEEF!!!!
that is hands down my best meal ever!! it checks all the boxes..different temps, different textures, hot-sweet-spicy..yah!!!

i just ruined my morning oatmeal..SWILL!

Never heard of that one. Will inquire! :)

This was a Vietnamese warm salad she did a while back. She chopped all of those veggies by hand! :eek:

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Elf breakfast, cold spaghetti,M&M's and marshmallows!

It's the berry season here in New Zealand. It hasn't rained for six weeks and the berry harvests are going nuts. We had a LOT of cherries to use up so I made a cherry pie. GF said it definitely is a five star quality pie.

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Cherry pie is my favorite dessert, looks wonderful!